• SERVES: 6
  • Prep Time: 10 min
  • Cook Time: 30 min
Nutrition facts
Nutrition information 1 serving
  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g
  • Saturated Fat: 2.5g
  • Cholesterol: 5mg
  • Sodium: 670mg
  • Total Carbs: 36g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 7g
  • Calcium: 10%
  • Iron: 4%
  • Vitamin C: 15%
  • Vitamin A: 80%

Butternut Squash Risotto

INGREDIENTS

  • 4 cups water
  • 2 Knorr® Vegetarian Vegetable Bouillon Cubes , crumbled
  • 2 Tbsp. olive oil
  • 1/4 cup finely chopped shallots
  • 2 cloves garlic , finely chopped
  • 1 cup uncooked arborio or long grain rice
  • 2 cups cubed butternut squash (about 8 oz.)
  • 1/4 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tsp. finely chopped fresh sage leaves

INSTRUCTIONS

  1. Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.
  2. Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.

see all food articles
Find a Recipe


search recipes see all recipes
Facebook Chatter
 

SIGN IN

Enter your email to access special offers just for you.
Email:

Sign In

Not a member? Register Now